Author Notes
Shakshuka, the Middle-Eastern delight, where eggs are poached in a tomato-based dish, has been taken to the next level in this recipe by the addition of courgetti – which took the world by storm from dieters, low-carbers and those gluten-intolerant folks looking for a healthy alternative to spaghetti. Thankfully, there is no need for a spiralizer, as most supermarkets sell them ready-made these days (which is pretty eggciting), so all you need to do is follow this super-simple, low-calorie recipe and you will be Middle-Feasting on this perfect meat-free Monday supper in no time at all.
The recipe can be found here -http://www.mynutricounter.com/courgette-shakshuka/
—Nikki Brown
Ingredients
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350 grams
courgette/zucchini, spiralized or cut into thin strips
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100 grams
white onion, diced
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50 grams
red bell pepper, diced
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3 pieces
cloves garlic, minced
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1/2 teaspoon
paprika
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1/2 teaspoon
cumin seeds
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400 grams
diced tomatoes
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250 milliliters
water
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2 pieces
eggs
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1 piece
Salt to taste
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1 piece
Pepper to taste
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30
olive oil
Directions
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Heat a tablespoon of olive oil in a pan.
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Sautee courgette/zucchini for 3-5 minutes over high heat. Set aside.
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Add a tablespoon of olive oil in the same pan. Sautee onions and bell pepper for 2 minutes.
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Add garlic, paprika and cumin seeds. Sautee for another minute.
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Add tomatoes and water. Simmer for 5 minutes.
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Add courgette/zucchini into the pan.
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Season with salt and pepper.
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With a spatula, form a dent for the eggs into the contents of the pan.
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Crack the eggs into the dent.
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Cover and simmer for 3-5 minutes.
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